The Charbonneau Villager Newspaper 2020_Mar_issue Villager newspaper | Page 6

6 THE CHARBONNEAU VILLAGER
March 2020
‘Beans or no beans?’
By CLARA HOWELL
Charbonneau residents participate
in chili cook-off Feb. 7
F
or Charbonneau residents,
the chili cook-off provides
more than just a space to en-
joy good food and friendly
competition. The event also allows
them to share recipes that come
from people with different back-
grounds, and to connect with
friends and family.
“This is an extremely active com-
munity but they like to get together
(and) food and beverage is really high
on the list of important things to do,”
said Men’s Club President John
McLain. “It’s pretty easy to sit down
and have a good discussion over a
meal rather than at an official board
meeting environment.”
There were 12 chilis entered — and
a nice helping of cornbread to accom-
pany each entry. Tasters voted on
their favorite chili and out of the com-
petition came first through third place
winners. Steve Bacon, Kathie Barton
and Rose Mason received bragging
rights and monetary prizes.
Bacon had never cooked chili prior
to this event.
He found a recipe on Pinterest that
included elk hamburger and home-
made italian sausage but after making
it, he thought it had too much spice.
His second batch ever received first
place at the event.
“I thought it was pretty good chili
but I was surprised,” Bacon said. “I
(thought) there was good cooks there
that have cooked a lot more chili than
I have, but it was fun.”
The event started last year and is
sponsored by the Men’s Club to pro-
vide a social gathering for everyone —
not just golfers — during the offseason.
McLain said that last year’s event
— Don and Rose Mason were the win-
ners — went well.
“The chili and the food is secondary
to the camaraderie,” said McLain, add-
PMG PHOTOS: CLARA HOWELL
The Men’s Club sponsored a Charbonneau event
that drew in about 90 community members. Tasters tried all of the chilis and voted on their
top three favorite dishes.
Tasters got to enjoy different sides like
cornbread along with the chili during the
cook-off event. Residents enjoy trying many different kinds
of chili.
ing that food and beverage is a popu-
lar way community members and club
groups network and interact.
According to the clubhouse usage
report, there were 25,362 attendees
who used 2,499 rooms at the CCC over
the course of 10 months ending Janu-
ary 2020. Of those attendees, 7,320 peo-
ple used the clubhouse for food gath-
erings — the highest above physical
exercise by four percentage points.
“When it comes to food, there are
no boundaries,” McLain said.
For example, John’s wife, Cathi, has
created her own spin — which is rich-
er with tomatoes and made with small
red beans — from a recipe she cut out
of the Los Angeles Times food section
more than 40 years ago.
Cathi makes chili for New Year’s
Day with black-eyed peas in addition
to beans because it’s believed in the
south that black-eyed peas will bring a person good luck, Cathi said, adding
that her mother is from Georgia and
also kept that tradition alive by cook-
ing the peas with a ham dinner.
“Another influence from a place far-
ther away,” John added.
John and Diane Meyers, one of the pri-
mary couples who started the cook-off,
have a southern recipe with a Texas flare
— stemming back to the couple’s roots.
The Meyers’ chili uses no beans and
they said it will not burn your lips off,
but people can still taste the spice.
“Quite often, it’s down to beans or
no beans,” McLain added.
But the special ingredients in the
Meyers’ chili are a secret and they
cannot reveal that secret except to
close family members.
“We were both born and raised in
Texas and all our family live there,”
John Meyers said. “Chili is a food sta-
Charbonneau residents gathered at the CCC to
determine who made the best chili.
John McLain tastes different chilis to pick his
favorite.
ple in Texas.”
Men’s Club board member Glen
Ferguson said he looks for a chili that
is flavorful and has some good heat.
This is the first time he’s attended and
helped out at the event and thinks it’s
a great opportunity for folks to unite
in the offseason.
“It kind of forces people to get to-
gether that wouldn’t normally,”
Ferguson said.
2020 chili cook-off winners
Q Steve Bacon — First Place
Q Kathie Barton — Second Place
Q Rose Mason — Third Place